Cinnamon Swirled Scones with Maple Pecan Glaze

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTTJsYea4YiV146mkm8y5r5CvTcfwTG797GMmmC4MdDZrNiovUbwjteKBnMexm_gQLU7nyOsIywKwDs9E5GIQZZh_fBUsEYxPviHEWy3a7yrPi7W-3HXCF-nljWU9t41i4VDjnbiI3ZmFL/s1600/IMG_0193.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTTJsYea4YiV146mkm8y5r5CvTcfwTG797GMmmC4MdDZrNiovUbwjteKBnMexm_gQLU7nyOsIywKwDs9E5GIQZZh_fBUsEYxPviHEWy3a7yrPi7W-3HXCF-nljWU9t41i4VDjnbiI3ZmFL/s640/IMG_0193.JPG" width="640" /></a></div><br />Last weekend we had friends over for a <a href="http://jennysteffens.blogspot.com/2012/10/a-real-brunch-with-kids-at-our-house.html" target="_blank">really casual brunch</a>.  I created a new scone recipe that has a great warm, cozy feel that is perfect for Autumn... Cinnamon Maple & Pecan.  Yum.  It had the tastes of a pecan roll, but with the dense, buttery, crumbly and flaky qualities of the beloved scone.  Really great for a cold, brisk Fall morning... it might be one of my new favorite flavor combinations.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM9pleNdCbuopL23TKqTfI_-4fffsoyiqkTYJOoUSg7edobwi5Jo2mKW4SjPAbOo1IPP4DjKmkgpp5eahriblIUse_3oPPMkhSu0n_lXm6Wg3psN9O-qMfUDCRGGjSATXrMOS-CqKzQ8ne/s1600/cinnamonscones.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM9pleNdCbuopL23TKqTfI_-4fffsoyiqkTYJOoUSg7edobwi5Jo2mKW4SjPAbOo1IPP4DjKmkgpp5eahriblIUse_3oPPMkhSu0n_lXm6Wg3psN9O-qMfUDCRGGjSATXrMOS-CqKzQ8ne/s640/cinnamonscones.jpg" width="474" /></a></div><i><span style="font-size: large;">Cinnamon Maple & Pecan Scones</span></i><br /><br /><i>6 scones </i><br /><br />2 cups plus 1/4 cup all-purpose flour<br />1/4 cup sugar<br />1 tablespoon baking powder<br />1/2 teaspoon sea salt<br />12 tablespoons cold unsalted butter, diced<br />2 extra-large eggs, lightly beaten<br />1/2 cup cold heavy cream<br />2 tablespoons of cinnamon<br />1 cup confectioners' sugar<br />2 tablespoons of real maple syrup<br />1/4 cup of chopped pecans<br /><br />In a mixer, combine flour, sugar, baking powder and salt using the paddle attachment.  Cut the cold butter into 1/2 inch pieces.  Add the butter to the dry ingredients and mix on low until the butter is mixed in and is the size of peas.  In a separate bowl, mix together eggs and whipping cream with a fork.  Turn the mixer on low and slowly add the cream and egg mixture.  Turn off the mixer once added. <br /><br />Put some flour on the counter.  Turn the dough out onto the floured surface.  Add some flour onto the top of the dough, then pat it out into a large circle - about 12 inches in diameter.  Sprinkle with cinnamon.  Fold in the edges of the dough to cover the cinnamon, creating a layer of cinnamon in the middle of the dough.  Pat it out to a disk, about 7-8 inches in diameter.  Cut the disk into 6 pieces like a pie.  <br /><br />Separate the pieces and put them on a silpat or parchment lined baking sheet.  Bake at 400 degrees for 15-17 minutes.  <br /><br /><br /><div class="separator" style="clear: both; text-align: left;">To make the glaze, stir together maple syrup and powdered sugar.  Drizzle the glaze over the hot scones, then top immediately with pecans.</div><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv-zivml-ENnW2SahOjID0ZYuuwL5zURJcfGPsaKn7ouuW6t4icYqrU9qaGKTE9dNAIH6eo1nmyR66B-N6XSdKDQ0ixJQrizUXMy6M8tenR0UdppOM5CrIXsA5wffS6MNNazlIJlN2_MDF/s1600/IMG_0199.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv-zivml-ENnW2SahOjID0ZYuuwL5zURJcfGPsaKn7ouuW6t4icYqrU9qaGKTE9dNAIH6eo1nmyR66B-N6XSdKDQ0ixJQrizUXMy6M8tenR0UdppOM5CrIXsA5wffS6MNNazlIJlN2_MDF/s640/IMG_0199.JPG" width="640" /></a></div><br />

Cinnamon Swirled Scones with Maple Pecan Glaze

Last weekend we had friends over for a really casual brunch .  I created a new scone recipe that has a great warm, cozy feel that is perfect...

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Chocolate Cream Tart with Pecan Shortbread Crust

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl8clhd7Sm-Wy_2e_1O0ic1t6NLuU3T6HEhNvYjlZPjTpL_OYlgmVU4aLAKJ2bbtuPDDEJR5r8vXWmF1uX5bBhAniSrAfDDkUvjF1HXF-S3zILxcI0SsGV3qMsxFd0j5QQUzkFX7pxbdA/s1600/IMG_8353.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl8clhd7Sm-Wy_2e_1O0ic1t6NLuU3T6HEhNvYjlZPjTpL_OYlgmVU4aLAKJ2bbtuPDDEJR5r8vXWmF1uX5bBhAniSrAfDDkUvjF1HXF-S3zILxcI0SsGV3qMsxFd0j5QQUzkFX7pxbdA/s640/IMG_8353.jpg" width="562" /></a></div><br /><br />Cream pies can be tricky.  Most recipes must be made that day - who has time for that during the holidays?!  This Chocolate Tart recipe is great (maybe even better...) the next day.  It is a variation on the popular "Mississippi Mud" pie that was so popular when we were young.  I dressed it up a bit by using a fluted tart pan, homemade chocolate 'pudding' and real whipped cream. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6ngJl_WjeUCbU0ncxnv62UhYlXQU20dLx9NJweprV2uQPgetoGscpEPTuLk3gwnNeaS-26oGUvT5v017NFc080xBZElvgt8SLAjGb3yEO51ngAJMpQHIE1ta-qcZEyjvwORjDjtVxGZA/s1600/IMG_8349.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6ngJl_WjeUCbU0ncxnv62UhYlXQU20dLx9NJweprV2uQPgetoGscpEPTuLk3gwnNeaS-26oGUvT5v017NFc080xBZElvgt8SLAjGb3yEO51ngAJMpQHIE1ta-qcZEyjvwORjDjtVxGZA/s400/IMG_8349.JPG" width="400" /></a><span style="font-size: large;">Chococolate Cream Tart </span><br /><i>with Pecan Shortbread Crust</i><br /><br />Crust : <br />1 cup of pecans<br />1/2 cup of flour<br />1/2 cup of butter (1 stick), softened<br /><br />1st Layer - Cream Cheese Filling :<br />4oz. cream cheese, softened<br />1/2 cup of powdered sugar<br /><br />2nd Layer - Chocolate Filling : <br />2/3 cup sugar<br />1/3 cup unsweetened cocoa powder<br />1/3 cup of cornstarch<br />1/4 teaspoon of sea salt<br />2 1/2 cups of half and half<br />4 large egg yolks<br />1/4 teaspoon of vanilla<br />1 tablespoon of butter<br /><br />Topping :<br />1 cup of heavy cream<br />1 teaspoon of sugar<br />1 ounce of baking chocolate<br /><br />To make the crust, preheat oven to 375 degrees.  Chop pecans into small pieces by hand or in a food processor.  In a mixer fitted with the paddle attachment, combine chopped pecans, flour and butter.  Butter a tart pan or pie dish.  Press the dough into the bottom and up the sides of the pan.  Bake for 8-10 minutes.  Set aside to cool.<br /><br />For the first layer of filling, whip together cream cheese and powdered sugar until it is smooth.  Spread it into the bottom of the cooled crust.<br /><br />For the second layer of filling, combine sugar, cocoa, cornstarch and salt in a saucepan.  Whisk in milk.  Cook over medium-high, stirring constantly.  Cook for 5-7 minutes until it is bubbly and thick.  In a separate large bowl, whisk egg yolks together.  Add a small amount of the chocolate mixture to the eggs and stir.  Stirring constantly, continue to add small amounts of the chocolate mixture to the egg yolks until completely combined.  Return to the saucepan and cook over medium heat just until it begins to boil.  Stir in vanilla and butter until smooth.  Pour filling over the cream cheese layer.  Chill in the refrigerator.<br /><br />Make the whipped topping just before serving.  Beat together cream and sugar until stiff peaks form.  Spread on the top of the chocolate layer.  With a vegetable peeler, make shavings of chocolate to garnish the whipped cream.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJL0UwgpU7WARbTppMikQZ35GUgXy9Aaalmh8JmGPYnIIf5rqRfml6QZFKTsv80IZAa3FCdkvDHtC61NQwE69cp-1W2e2NJF1lOvlCDyXBRtxp7Z3LFFIkyrVJfZPnY7y4vQSEahLSteY/s1600/IMG_7905.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJL0UwgpU7WARbTppMikQZ35GUgXy9Aaalmh8JmGPYnIIf5rqRfml6QZFKTsv80IZAa3FCdkvDHtC61NQwE69cp-1W2e2NJF1lOvlCDyXBRtxp7Z3LFFIkyrVJfZPnY7y4vQSEahLSteY/s640/IMG_7905.JPG" width="640" /></a></div><br />Chop the pecans.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfEHg2I1QdTKTmjiC5_1hsyT2up4t6qmAv2OmTsoZKsmiXd_sRb1IbAQQZmFghg9hhr9ri7BXs4w-qB2uODnO4WApcFMvpaG5XA084VDmqb3QlwQnjOcQfW9tEqFthKFxKok2r845b1sw/s1600/IMG_7908.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfEHg2I1QdTKTmjiC5_1hsyT2up4t6qmAv2OmTsoZKsmiXd_sRb1IbAQQZmFghg9hhr9ri7BXs4w-qB2uODnO4WApcFMvpaG5XA084VDmqb3QlwQnjOcQfW9tEqFthKFxKok2r845b1sw/s640/IMG_7908.JPG" width="640" /></a></div><br />I like to make the shortbread crust in the Kitchen Aid, but you can do it by hand, too. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK98ldOVw36FzpvuYnmM5ehc9DKsuZ-KpmsHVhH3-SBF5iUB94DnUwjGbPNcL5YLM8YI6c9mS9IxVa_kCblUbUCEYcENhEncLGnxT4wr_d27jJUJU5izbMezGGY_orl369VfrHlor1Aps/s1600/IMG_7911.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK98ldOVw36FzpvuYnmM5ehc9DKsuZ-KpmsHVhH3-SBF5iUB94DnUwjGbPNcL5YLM8YI6c9mS9IxVa_kCblUbUCEYcENhEncLGnxT4wr_d27jJUJU5izbMezGGY_orl369VfrHlor1Aps/s640/IMG_7911.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcK1HcLYluXwa6hCLIeASz8tW9UyF0BDrq-Uya5qQ4AQA2uLfvDcfxgK5g0y7mZgOqrK0BY4jAEVtYlTxERoRxcIalQrOdn6qlbuhQKXvvjy1IP3J7Iv4CKCiYZp2HlsuYNrBwm8LU_nU/s1600/IMG_7915.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcK1HcLYluXwa6hCLIeASz8tW9UyF0BDrq-Uya5qQ4AQA2uLfvDcfxgK5g0y7mZgOqrK0BY4jAEVtYlTxERoRxcIalQrOdn6qlbuhQKXvvjy1IP3J7Iv4CKCiYZp2HlsuYNrBwm8LU_nU/s640/IMG_7915.JPG" width="640" /></a></div><br />Press it into a tart pan or pie plate.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinafVw4ClKhhKdTq5Mxq28cw6_6HaVUAwjbiQ3ZTaBcTIPGIsSkbeV35B4usuiMsp3PMxu_2noLVh3W06EIg404Q_kcSCUh1cddyDZIo_Z_SPxFiL1Qd91crj8w0h262Cq0VYYezDLdj4/s1600/IMG_7974.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinafVw4ClKhhKdTq5Mxq28cw6_6HaVUAwjbiQ3ZTaBcTIPGIsSkbeV35B4usuiMsp3PMxu_2noLVh3W06EIg404Q_kcSCUh1cddyDZIo_Z_SPxFiL1Qd91crj8w0h262Cq0VYYezDLdj4/s640/IMG_7974.JPG" width="640" /></a></div><br />After baking and cooled slightly, spread in cream cheese mixture.  <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV80dNmVdhmjpEtCkmj13KwDRXJ5SqMfgA9lWX2sqb97Kya-qVoXewLJkABTaxPdVCJGTbdmv0dsVzqF7Ui9vBw4h6u3cVl8Yu9wqqkaB8XhZBTnT5j9UceDxib5sYhvwQzF7ciYNqAJc/s1600/IMG_7970.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV80dNmVdhmjpEtCkmj13KwDRXJ5SqMfgA9lWX2sqb97Kya-qVoXewLJkABTaxPdVCJGTbdmv0dsVzqF7Ui9vBw4h6u3cVl8Yu9wqqkaB8XhZBTnT5j9UceDxib5sYhvwQzF7ciYNqAJc/s640/IMG_7970.JPG" width="640" /></a></div><br />Make the chocolate filling.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsGslDt-TEIUHYniJwEQY4mzzEeguOJ7t-QObC3dfHA80V3im99cWBH9ZWWwYA24JdBrzDaRO7dYQEtouHMB1nzVRbqnJYaf8bpfKEl8ptYKON2QgapdyXEQJxogJmEvtYlFF2VAYu-kM/s1600/IMG_8344.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsGslDt-TEIUHYniJwEQY4mzzEeguOJ7t-QObC3dfHA80V3im99cWBH9ZWWwYA24JdBrzDaRO7dYQEtouHMB1nzVRbqnJYaf8bpfKEl8ptYKON2QgapdyXEQJxogJmEvtYlFF2VAYu-kM/s640/IMG_8344.JPG" width="640" /></a></div><br />Top the pie with whipped cream and some chopped chocolate.

Chocolate Cream Tart with Pecan Shortbread Crust

Cream pies can be tricky.  Most recipes must be made that day - who has time for that during the holidays?!  This Chocolate Tart recipe is g...

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German Chocolate Bars | Pecan & Coconut Cookie Bar with Brownie Bites | Dad's Birthday Package

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmPHWt6h8PVxFhaQavEjVGBpi0rmb0FcnoRSA-p_qb2Ykef5hd5NSOzBtgCcWWnBibutRy1sMctVPki2pV5QhF3nWrg6PZnX86ioGSM_AUr86hJcunbWqgbk4gj9WWs1INxdwx4ICWq08b/s1600/IMG_7798.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-6fUEZVr_M3-q0cDeKaC2hfL604TapVOnKxwAaxHnc_mLNwjz37D3Rda1sRbdgX9vs2KNptNpVw7dAXKPhEgynojieFpvtyEVQt4ro2-a53_DQC-F5ZBBfiEmazcmytonz5wNHNV-i07f/s1600/IMG_7788_3.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="612" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-6fUEZVr_M3-q0cDeKaC2hfL604TapVOnKxwAaxHnc_mLNwjz37D3Rda1sRbdgX9vs2KNptNpVw7dAXKPhEgynojieFpvtyEVQt4ro2-a53_DQC-F5ZBBfiEmazcmytonz5wNHNV-i07f/s640/IMG_7788_3.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">German Chocolate Bars for my Dad's Birthday</td></tr></tbody></table><br />German Chocolate Bars | Pecan, Coconut & Chocolate Bars<br /><br />My Dad loves anything chocolate - his favorite being German Chocolate Cake.  The icing of German Chocolate Cake is a pecan and coconut caramel icing.  I decided to try to incorporate chocolate, pecan and coconut into a 'mail-able' cookie bar to send to him for his birthday.<br /><a name="more"></a><br /><br />I had some fudge brownies around the house (that I needed to get rid of before I finished them off!) so I used that to crumble into the bar, but I think I will use semi-sweet chocolate chips next time.  So, this recipe shows the chocolate chip version, but feel free to be creative and incorporate any sort of chocolate you have.<br /><br />This recipe is based around The Barefoot Contessa's Pecan Bars.  I used her shortbread cookie crust and the caramel for the pecans, but added toasted coconut and chocolate.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGsIVocfquX0GjcFnV0p7cafapRNPL_f2q-1zvRbDmUKaKyVhGh7s__KiHSUcM7xKL-2At88ifcUJj0UGW3_H20aVCU-X3OmVLZVqpzO1LUKfkl-WeBHgNDtc8Ky8Dw07KqDv840NCWOFw/s1600/IMG_7645.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGsIVocfquX0GjcFnV0p7cafapRNPL_f2q-1zvRbDmUKaKyVhGh7s__KiHSUcM7xKL-2At88ifcUJj0UGW3_H20aVCU-X3OmVLZVqpzO1LUKfkl-WeBHgNDtc8Ky8Dw07KqDv840NCWOFw/s400/IMG_7645.JPG" width="400" /></a></div>Cream the butter and sugar.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0NRLiGXdyPkbBWtWdL_ix-GpCkMkEvS6km14-VbPdL63zcIKUWj57to55E4UU3iKiKZ_yvLnVHihRJYJIwE_bf-gOBrZqDU-ozCYDWpJVZ3yRAW8OnEiVkCkuBikoUIJOkgbmxf4dEB3A/s1600/IMG_7651.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0NRLiGXdyPkbBWtWdL_ix-GpCkMkEvS6km14-VbPdL63zcIKUWj57to55E4UU3iKiKZ_yvLnVHihRJYJIwE_bf-gOBrZqDU-ozCYDWpJVZ3yRAW8OnEiVkCkuBikoUIJOkgbmxf4dEB3A/s400/IMG_7651.JPG" width="400" /></a></div>Add egg.*<br />I was making a 1/3 batch... 1/3 of the pan.  The entire recipe calls for 3 eggs and makes 24 bars.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipPAkCH-lF3ks4mABdy9ew7HZyh9IpySoH1sUj6Po4QH_-OwdItznzRBjqyJx3Dp2ssHNm2H-6CdPsJMUOyvN8S3EUiUHvL8Ce0yWlflw_YorNrkrwkIJhDklK7SoO_r82m20AOaFzL3zY/s1600/IMG_7662.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipPAkCH-lF3ks4mABdy9ew7HZyh9IpySoH1sUj6Po4QH_-OwdItznzRBjqyJx3Dp2ssHNm2H-6CdPsJMUOyvN8S3EUiUHvL8Ce0yWlflw_YorNrkrwkIJhDklK7SoO_r82m20AOaFzL3zY/s400/IMG_7662.JPG" width="400" /></a></div>Add dry ingredients.  Don't over mix at this point - just combine.  You don't want to begin to develop the glutens in the flour... it will become bread-like.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC4K7PhBiRBAAvC4SnoqmE03bx3D-QdgHlOJYvUTdcWHVapytTG9wIlgUHK6E6BTco7ca5IjhtaCg39fGU4T07KCO0Z1ODSyMsSs-JoPW_r_mibPdTgn6b2ueIZ1D31-hNaDB8_A_nOzpn/s1600/IMG_7666.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC4K7PhBiRBAAvC4SnoqmE03bx3D-QdgHlOJYvUTdcWHVapytTG9wIlgUHK6E6BTco7ca5IjhtaCg39fGU4T07KCO0Z1ODSyMsSs-JoPW_r_mibPdTgn6b2ueIZ1D31-hNaDB8_A_nOzpn/s400/IMG_7666.JPG" width="400" /></a></div>Press into an ungreased pan. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqIx4cQh9L5kWlhyl06O4JjZxdk0tOBNlr8cuqe7mIXS8TWfl2J_deUwy9_A71-Gx0EIoCXbommWjrq1fFzRiXQFo-cIUg0xJibMBIHBX00mrf_W4LocCnTokHCF9ta99zCG7Qyv_-VPaJ/s1600/IMG_7669.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqIx4cQh9L5kWlhyl06O4JjZxdk0tOBNlr8cuqe7mIXS8TWfl2J_deUwy9_A71-Gx0EIoCXbommWjrq1fFzRiXQFo-cIUg0xJibMBIHBX00mrf_W4LocCnTokHCF9ta99zCG7Qyv_-VPaJ/s400/IMG_7669.JPG" width="400" /></a></div>This was my creative way of creating a smaller baking sheet... I wish I had my tart pans - they would have been perfect, but alas, they are in boxes!  One thing catering taught me : make due with what you have... be creative.<br /><br />Bake for 15 minutes. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi41y6aEFgsNsJxDsUCBljzIJxD_Vkuk5_f6pN_N-K3OCTuquibfKIxlFRqK6Ag9eeyc5ifbYPq-WoaS8FuofzT5ef-TrMxbmO-ZYJi_sGAVKHmfqoC7eWXM7NIvQgr_tTtMymDp2zuEC_Q/s1600/IMG_7670.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi41y6aEFgsNsJxDsUCBljzIJxD_Vkuk5_f6pN_N-K3OCTuquibfKIxlFRqK6Ag9eeyc5ifbYPq-WoaS8FuofzT5ef-TrMxbmO-ZYJi_sGAVKHmfqoC7eWXM7NIvQgr_tTtMymDp2zuEC_Q/s400/IMG_7670.JPG" width="400" /></a></div>Topping :<br /><br />Make caramel topping by melting butter, corn syrup and brown sugar together. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgteGizrhq4tmR9twivpfspwQqW6NUR-GUEmbXeG3cRSeO2CGrKG-ByODz9xgueJ3vYWH6Y0ekGBfssfYAxIsqohNQylMQpKMDE8mJTk52EzxdegdFLkCIwf-Vk4ixOQhE1mt1CTS-IUmG6/s1600/IMG_7673.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgteGizrhq4tmR9twivpfspwQqW6NUR-GUEmbXeG3cRSeO2CGrKG-ByODz9xgueJ3vYWH6Y0ekGBfssfYAxIsqohNQylMQpKMDE8mJTk52EzxdegdFLkCIwf-Vk4ixOQhE1mt1CTS-IUmG6/s400/IMG_7673.JPG" width="400" /></a></div>Cook for 3 minutes, remove from heat and add pecans...<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjotETRhprCVAvYv26vBae0wmJ6OzFRdESkwX2G5fatfdr0qIEmwzVTmMG_R6WLZLEIJgFXDCzhE25OSmMjE6mwQV7H878MwdyGNk5fQVdxnX-W9r2oOFQoHIxROONqFfhAn0O6xw8-jGos/s1600/IMG_7674.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjotETRhprCVAvYv26vBae0wmJ6OzFRdESkwX2G5fatfdr0qIEmwzVTmMG_R6WLZLEIJgFXDCzhE25OSmMjE6mwQV7H878MwdyGNk5fQVdxnX-W9r2oOFQoHIxROONqFfhAn0O6xw8-jGos/s400/IMG_7674.JPG" width="400" /></a></div>I toasted half my coconut for 3 minutes to give it a little flavor.  I kept the other half untoasted for the moisture. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8PqV9rlA-OJnk17u_BtzXlwWNU8cLe1POAo7E131JKrv5YlfGD0OF0AQu10p7pXY1fNrWxeX0mgIPAqpJ1Xs80QkmVSsCj0WPm5OznuNLWaoLmvpbv7OIoDqVpDs85bMxWJ13lfWoIehL/s1600/IMG_7675.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8PqV9rlA-OJnk17u_BtzXlwWNU8cLe1POAo7E131JKrv5YlfGD0OF0AQu10p7pXY1fNrWxeX0mgIPAqpJ1Xs80QkmVSsCj0WPm5OznuNLWaoLmvpbv7OIoDqVpDs85bMxWJ13lfWoIehL/s400/IMG_7675.JPG" width="400" /></a></div>Add coconut to mixture.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNtdsAfqyCAM9o8N-2h3P4Nj340NFYXQ2WYkNePmthDHnVlWVaeBSP4EBIRllYcl3pHbHuMlQuf0IO2AcWXxltqEtTDnqBxg2Dk33E4LBn_ShT7dnL4D8IiP4CoQgfvBlRJjgosVAI9Is1/s1600/IMG_7676.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="311" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNtdsAfqyCAM9o8N-2h3P4Nj340NFYXQ2WYkNePmthDHnVlWVaeBSP4EBIRllYcl3pHbHuMlQuf0IO2AcWXxltqEtTDnqBxg2Dk33E4LBn_ShT7dnL4D8IiP4CoQgfvBlRJjgosVAI9Is1/s400/IMG_7676.JPG" width="400" /></a></div>Cookie crust is baked and ready for brownie crumbs (or chocolate chips - whatever you have!).<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWWMrhbVNAOGMTyU14sYfviR1c_GfboINPBJ0v4p6FyuK8ZGnCVrau0BBBK0WbTHCo219_tCGb6E9wPqm3bU8ZbisiOK1Bn0JPN4aPtDX187byYXc-ihimq0OOSiNncLdmVKRxWggZKIEV/s1600/IMG_7678.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWWMrhbVNAOGMTyU14sYfviR1c_GfboINPBJ0v4p6FyuK8ZGnCVrau0BBBK0WbTHCo219_tCGb6E9wPqm3bU8ZbisiOK1Bn0JPN4aPtDX187byYXc-ihimq0OOSiNncLdmVKRxWggZKIEV/s400/IMG_7678.JPG" width="400" /></a></div>Crumble on brownies - maybe more than I've pictured for extra chocolate impact.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnNicZ5kkboUbMe3zoSTJ3B1A1iNOmZq_dROkVsCfThnXFXXmIThfGNoEN7v0r4IbhIQyF1ewGZ9yZFCxm0lvtqQ26b8WcwXodq4uxwB1weaitOjfkXPfjwuHZZ40WelE0JELSrCl7qjcI/s1600/IMG_7680.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnNicZ5kkboUbMe3zoSTJ3B1A1iNOmZq_dROkVsCfThnXFXXmIThfGNoEN7v0r4IbhIQyF1ewGZ9yZFCxm0lvtqQ26b8WcwXodq4uxwB1weaitOjfkXPfjwuHZZ40WelE0JELSrCl7qjcI/s400/IMG_7680.JPG" width="400" /></a></div>Top with pecan mixture.<br /><br /><br />Bake for 20-25 minutes until the top has set. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAYgEypjkJytdCYOoH7BVT4FCh4kVVJdWpL3LnfJy8xt4TH7ba3bLj20g7NjR_yezOIkQaKysE8N_1lqGA7F5DgBzDJvATXhYwc8uT3RDrQL7DFIV4esFXEHd_Ode9QphUROxSwFmTk7h6/s1600/IMG_7755.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAYgEypjkJytdCYOoH7BVT4FCh4kVVJdWpL3LnfJy8xt4TH7ba3bLj20g7NjR_yezOIkQaKysE8N_1lqGA7F5DgBzDJvATXhYwc8uT3RDrQL7DFIV4esFXEHd_Ode9QphUROxSwFmTk7h6/s400/IMG_7755.JPG" width="400" /></a></div>Let it cool in the refrigerator for 20-30 minutes.  Remove it from the pan with a spatula - easier than you think.  It comes right out - must be all of the butter in the crust...<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSPoKr4WU1B4DIaUMYENFvuMxrDDSs9k54W1nBWd6-Piq_KBvtwwAJweL87uzcmFpxGsGa2_6O49ZafezIqYZCCNkgza9eLKkZ_F2mWBDmjP9FgW6j26EJMNqz4q0XrszIbqsKC1t9z_KY/s1600/IMG_7758.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSPoKr4WU1B4DIaUMYENFvuMxrDDSs9k54W1nBWd6-Piq_KBvtwwAJweL87uzcmFpxGsGa2_6O49ZafezIqYZCCNkgza9eLKkZ_F2mWBDmjP9FgW6j26EJMNqz4q0XrszIbqsKC1t9z_KY/s400/IMG_7758.JPG" width="400" /></a></div>Trim the edges for nice square bars... and for sampling of the edges.<br /><br />Cut in half.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeob7BoYPv04geq7ptDmCMcMEiDst1i2Roj1yRtPN3PCDfK6KAKRe68u1dKgadDSOGPXAq3ShEKtRaczBQyuMG90_Z3Xf05YSjLKmm35xVcWf_m9yfK-ip0uBgs6eboScqw2tcAn2gA-VC/s1600/IMG_7759.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeob7BoYPv04geq7ptDmCMcMEiDst1i2Roj1yRtPN3PCDfK6KAKRe68u1dKgadDSOGPXAq3ShEKtRaczBQyuMG90_Z3Xf05YSjLKmm35xVcWf_m9yfK-ip0uBgs6eboScqw2tcAn2gA-VC/s400/IMG_7759.JPG" width="400" /></a></div>And into squares.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhadj41raJ40bVlgw-D5X316fNPsBlwdT72Fhz4tI7Gk_MvfVAY2q5Ab2D1kjXPriirsXpBxB9DbjLboC8E17D57H0CFHsCbKteaCwMqSAzsPKpckVkIC37EozpN3x4Ttt0uTxVL3surWlY/s1600/IMG_7761.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhadj41raJ40bVlgw-D5X316fNPsBlwdT72Fhz4tI7Gk_MvfVAY2q5Ab2D1kjXPriirsXpBxB9DbjLboC8E17D57H0CFHsCbKteaCwMqSAzsPKpckVkIC37EozpN3x4Ttt0uTxVL3surWlY/s400/IMG_7761.JPG" width="400" /></a></div>To package (for gifts), you'll need a roll of parchment paper and baking twine.  I save this red and white twine from some takeout baked goods...<br /><br />Mike thought I was nuts.  "You're saving string?"  "Yes, I'm saving string - it is cute string."<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi72LpcQ30cBr2IiFv2Yc5Lk6MLVIT5r0Q0VgAWWH-zdxdABGwbjw34B8RBiZ0ZPl0mtPPzw0jR_FTYfNfZHcurPe-1ebrm73qzBWkexws5QrOUdKRawn3ZT_zCz_vDU65IbnLEB44zrt_Y/s1600/IMG_7782.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="363" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi72LpcQ30cBr2IiFv2Yc5Lk6MLVIT5r0Q0VgAWWH-zdxdABGwbjw34B8RBiZ0ZPl0mtPPzw0jR_FTYfNfZHcurPe-1ebrm73qzBWkexws5QrOUdKRawn3ZT_zCz_vDU65IbnLEB44zrt_Y/s400/IMG_7782.JPG" width="400" /></a></div>Wrap it up like a package.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-6fUEZVr_M3-q0cDeKaC2hfL604TapVOnKxwAaxHnc_mLNwjz37D3Rda1sRbdgX9vs2KNptNpVw7dAXKPhEgynojieFpvtyEVQt4ro2-a53_DQC-F5ZBBfiEmazcmytonz5wNHNV-i07f/s1600/IMG_7788_3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-6fUEZVr_M3-q0cDeKaC2hfL604TapVOnKxwAaxHnc_mLNwjz37D3Rda1sRbdgX9vs2KNptNpVw7dAXKPhEgynojieFpvtyEVQt4ro2-a53_DQC-F5ZBBfiEmazcmytonz5wNHNV-i07f/s1600/IMG_7788_3.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-6fUEZVr_M3-q0cDeKaC2hfL604TapVOnKxwAaxHnc_mLNwjz37D3Rda1sRbdgX9vs2KNptNpVw7dAXKPhEgynojieFpvtyEVQt4ro2-a53_DQC-F5ZBBfiEmazcmytonz5wNHNV-i07f/s320/IMG_7788_3.JPG" width="320" /></a></div>German Chocolate Bars | Recipe Card <br /><br />Shortbread Cookie Crust*<br /><span style="font-size: x-small;"><i>*I love shortbread crusts, my mom's cheesecake uses this sort of crust instead of graham cracker - it is so good and more special than graham cracker.</i></span><br />1 1/4 pounds unsalted butter, room temperature <br />3/4 cup granulated sugar <br />3 extra-large eggs <br />3/4 teaspoon vanilla <br />4 1/2 cups all-purpose flour <br />1/2 teaspoon baking powder <br /><br />Topping <br />1/4 teaspoon salt 1 pound unsalted butter <br />1 cup corn syrup <br />3 cups light brown sugar, packed <br />1 1/2 pounds pecans, coarsely chopped<br />2 cups of coconut (toasted, if you like)<br />1 cup of chocolate chips<br /><span class="nocoupons" style="display: none;">2nocoupons</span> <br /><br />For the crust, combine sugar and butter in a mixer until light, about 3 minutes.  Add eggs and vanilla, combine.  Add flour, salt & baking powder - stir just until combined.<br /><br />Press the dough into a baking sheet.  It helps to sort of make a raised edge around the sides.  Bake for 15 minutes at 350 degrees.<br /><br />For the topping, melt butter in a heavy-bottomed saucepan.  Add honey and brown sugar.  Cook over low heat for 2-3 minutes, then raise the heat and cook for 2-3 more minutes, boiling.  Remove from heat, add pecans and coconut.<br /><br />On the crust, sprinkled the chocolate chips.  Pour over the pecan topping, spreading evenly.   Bake for 25 minutes.  Let it set out, then cool in the refrigerator to make it easier to cut.  Cut it into large squares when it has cooled.

German Chocolate Bars | Pecan & Coconut Cookie Bar with Brownie Bites | Dad's Birthday Package

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Recipes | Chocolate Cinnamon Pecan Sticky Buns

<div style="text-align: auto;"><span class="Apple-style-span" style="font-family: 'Lucida Grande', serif;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-size: medium;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; border-collapse: collapse; color: #666666; font-family: 'Lucida Grande'; font-size: 11px; white-space: pre;"></span></span></span><br /><span class="Apple-style-span" style="font-family: 'Lucida Grande', serif;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-size: medium;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; border-collapse: collapse; color: #666666; font-family: 'Lucida Grande'; font-size: 11px; white-space: pre;"><table style="width: auto;"><tbody><tr><td><a href="http://picasaweb.google.com/lh/photo/skpPhjSrHs7seJa0F1Gbqw?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLQxINkFYzSoP3WU9_Egv_XeOVUrRQlf5UKM1gdLqFWnJUBKM1q6Gu0shRDARfesWBsWbuHlHnP_YoiCzaGjQRrxtBn5j8doWLAOaPbfCxRGm6EbJ-z6PKYzQ2WKqlBrYJMxAZU6ilTPA/s600/IMG_0645.JPG" /></a></td></tr><tr><td style="font-family: arial,sans-serif; font-size: 11px; text-align: right;">From <a href="http://picasaweb.google.com/106148999708348319889/NewBlog?feat=embedwebsite">New Blog</a></td></tr></tbody></table></span></span></span></div><br /><div style="text-align: center;">That's right... chocolate, cinnamon, pecans and puff pastry. I created this from a Barefoot Contessa recipe and, using Ina's own phrasing, "turned the volume up" by adding chocolate. What a great start to the day, right? </div><div style="text-align: center;"><br /></div><div style="text-align: left;">Chocolate, Pecan & Cinnamon Sticky Buns</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Topping :</div><div style="text-align: left;">2 sheets of frozen puff pastry, thawed</div><div style="text-align: left;">1 1/2 sticks of butter, softened</div><div style="text-align: left;">1/3 cup of packed light brown sugar</div><div style="text-align: left;">1/4 cup of chocolate chips</div><div style="text-align: left;">1/2 cup of pecan, chopped</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Filling :</div><div style="text-align: left;">2 tablespoons of butter, softened</div><div style="text-align: left;">2/3 cup of packed light brown sugar</div><div style="text-align: left;">3 tablespoons of cinnamon</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Combine butter, brown sugar, chocolate chips and pecans. Place 1 tablespoon of the mixture in the bottom of each cup in a muffin pan. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Unfold a sheet of puff pastry and spread it with 1 tablespoon of butter. Sprinkle 1/3 cup of the brown sugar, and 1 1/2 tablespoon of cinnamon over the pastry. Roll the dough snugly into a log. Cut the log into 6 pieces. Place a roll (spiraled side up) in each one of the cups. Repeat with the 2nd sheet of puff pastry to make 12 buns. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Place the muffin tin on a cookie sheet and bake at 400 degrees for 30 minutes. Remove the buns from the oven and let them sit for 5 minutes. Invert the buns onto a platter and serve warm.</div><div style="text-align: left;"><br /></div>

Recipes | Chocolate Cinnamon Pecan Sticky Buns

From New Blog That's right... chocolate, cinnamon, pecans and puff pastry. I created this from a Barefoot Contessa recipe and, using In...

Read more »